Food items based on starch networks

ABSTRACT

A wide range of foods, such as pasta products, cereals, snacks, pastry and the like, based on starch networks specifically adjusted to respective foods, which makes it possible to manufacture such foods from a larger selection of raw materials relative to the prior art, and also to improve product characteristics, such as the chewing consistency of pasta products, the crispness of cereals, snacks and pastries, and their tolerance relative to humid atmosphere. In addition, such foods based on starch networks can be manufactured with a resistant percentage fabricated in situ and a reduced glyceamic index. Also characteristic of the foods is that, during manufacture, they have a molecularly disperse mixture of networkable starch with an additional starch, and this mixture forms a network before potential separation.

The invention describes a wide range of foods based on starch networks,such as pasta products, cereals, snacks, pastry and the like, withadvantageous properties, which are rooted in nature and theadjustability of the starch networks, and can essentially bemanufactured with any kind of starch, flour, semolina and the like.

The object of the invention is to provide the cited foods, wherein thesefoods here have at least one, and preferably all of the followingcharacteristic features:

-   -   1. A starch network having a wide variability with respect to        the starch components constituting the network and the network        density, making it possible to specifically adjust essential        product properties, such as texture, cooking or baking behavior,        crispiness, along with stability in aqueous media and in a humid        atmosphere, and optimize them for the respective foods;    -   2. Except for a small percentage of network-capable starches,        high degree of independence from the type and quality of        starch-containing raw materials used, i.e., the ability to        manufacture high-quality pasta products out of lower-quality        hard wheat, bread wheat, and also out of any kind of starch,        flour and whole wheat, semolina and the like;    -   3. Functional properties that can be adjusted with the network        parameters, e.g., a percentage of starch resistant to amylase,        which is formed in situ during or after food manufacture, as        well as a glyceamic index in relation to conventional foods.

PRIOR ART WITH RESPECT TO PASTA PRODUCTS

Pasta products are generally understood to be processed foods containingstarch, flour, semolina and the like, which are prepared for consumptionin hot or boiling water, during which they become soft, while stillexhibiting a certain dimensional stability and cohesion. Typicalexamples include pasta and multitudinous variety thereof, such asmacaroni, spaghetti, noodles, spaetzle, lasagna, ravioli, tortellini,tagliatelle, ziti, as well as gluten-free or gluten-reduced pastaproducts and South American, Oriental and Asian pasta products, such ascuscus, glass noodles, rice sticks, vermicelli, Chinese, Japanese, Thaiand other typical regional pasta products.

Prior art relative to pasta products essentially encompasses thefollowing technologies:

1. Traditional pasta is made exclusively based on high-quality hardwheat flour (granum durum, semolina), as well as based on certainhigh-quality bread wheat varieties. In particular the percentage andquality of the gluten content in the raw materials is critical for theproduct properties of the pasta. The gluten, also known as vegetablegluten, acts as a binder, i.e., as a matrix, so that the starch granulesare permanently bound together, thereby preventing or delaying anydisintegration of the pasta during the cooking process.

One characteristic feature of the pasta industry is that it offersnutrition very rich in tradition. For a long time, technologyexperienced virtually no groundbreaking changes. Even today, it stillinvolves three basic preparation steps: mixing of component (doughpreparation), shaping, drying of pasta products.

Hard wheat and water are traditionally homogeneously mixed in a mixingaggregate. The two components must here be uniformly distributed withoutdamaging the grain structure of the starch. A slightly inhomogeneousdistribution of water results in poor quality (spots). Disrupting thegrain structure in turn results in poor chewing behavior and poorresistance to boiling. Shaping with profile dies is followed by a dryingprocess.

One important trend in the classical pasta industry is moving towardimproved and consistent quality. In particular resistance to boiling,improved chewing behavior and reduced stickiness are clear requirements.

In the last 10 to 15 years, the pasta industry has been undergoing avigorous technological development from the discontinuous batch processto continuous preparation. The process of molding the mass into thedesired shape (short or long product) could be improved in such a way asto achieve excellent surfaces of the molded pasta products, and this atoutput rates of several tons per hour.

The development of a drying process also helped to improve the qualityand increasing the output while keeping costs low. The pasta wastraditionally dried for 24 hours or more at temperatures of around 50°C. Today, the pasta can already be continuously dried in less than 5hours at temperatures ranging from approx. 80-110° C. (HT, THT method)and at an elevated or controlled atmospheric humidity, achieving thebest qualities possible in the process.

The various procedural improvements, in particular the HAT and THTdrying methods and continuous mixing processes, have also helped make itpossible to process lower-quality raw materials, i.e., wheat with poorgluten quality, into high-quality end products. Little is understoodabout the reason for this, although it is assumed that the amylosepartially dissolved out of the starch grains while fabricating the pastasubsequently retrogrades during the drying process, and hence actsalongside the gluten as an additional support matrix, thereby yieldingan improved cohesion.

2. Since only hard wheat and some soft wheat varieties have enoughhigh-quality gluten to produce the desired texture and boilingproperties of pasta, one first method for manufacturing pasta productsbased on raw materials with insufficient gluten, e.g., rye, barley,oats, spelt, and unripe spelt grain, or on raw materials that have nogluten, such as potatoes, tapioca, rice, corn, canna, buckwheat, andlentils, involves substituting the gluten with binders like xanthan,carrageenan, guar, carob meal or agar, so that entirely gluten-freepasta products can be produced. In light of the increasing worldwidegluten allergy (celiac disease, sprue: intolerance to glutenin, aconstituent of gluten), there is a rising demand for such pastaproducts.

However, previous attempts often result in inadequate boilingproperties, are visually unattractive and, due to the binder employed,have a distinctly unpleasant, strange taste and odor.

3. In a second method for fabricating pasta products out of other floursthan Durum and soft wheat, pre-boiled or partially gelatinized flour orstarch is used. In particular Asian pasta products like glass noodlesare manufactured according to this method. Pre-boiling or gelatinizingreleases some of the amylose from the starch grains and, under suitableconditions, this portion can be made to retrograde, resulting in acohesion of pasta products while boiling. However, the correspondingmethods are complicated (pre-boiling, gelatinization), and require theretrograding of longer conditioning times (maturing). The correspondingproducts also often exhibit poor boiling behavior, i.e., the strengthand texture properties of the pasta products diminish very rapidly toinadequate levels while boiling (drawing 3).

During the manufacture of pasta products according to the invention, theprocesses for generating a support matrix out of starch, which can beused in batches for more recent methods for manufacturing pasta as wellas for pasta products based on gelatinization, are being used to a muchgreater extent by means of new and specific preparation processes. Thismakes it possible to manufacture pasta products with any raw material,even with amylose-free starches and flours out of waxy grains, e.g.,waxy corn or waxy rice, and independently of the gluten content, whoseproperties can be adjusted within a wide range independently of the rawmaterial quality (e.g., gluten content, defective grain structure),which have a reduced stickiness due to extensive starch networks and,due to the temperature stability of these networks when boiled, can beobtained with chewing consistencies that even greatly exceed therequired level (drawing 3). The independence of the used raw materialsand their quality is important on the one hand, because high-qualitypasta products can hence be manufactured with favorable raw materials.In addition, hard wheat is more expensive than soft wheat in mostcountries, and high-quality wheat is naturally more expensive than thatof lower quality, while pasta products in Asia are often made out ofexpensive mung beans, and a demand exists for pasta products made frommore favorable raw materials. On the other hand, the availability ofgrains varies from one region to another. Hard wheat is grown primarilyin Canada and the U.S., in southern Europe, in particular in Italy atroughly 65% of the European hard wheat, in Russia and Kazakhstan, inTurkey and in North Africa, while other types of grain are planted inother regions and countries, either because the climatic conditions areunfavorable for hard wheat, or for traditional reasons. In developingcountries, importing hard wheat poses financial problems, and there isan outspoken demand for manufacturing pasta products, which are anutritional, healthy and extraordinarily durable food, out of local andfavorable starch-containing raw materials. The new technology formanufacturing pasta products according to the invention makes itpossible to take such regional details into account. Pasta productsaccording to the invention can be made out of various types of grains,flours, unprocessed or whole wheat and starches, e.g., from rice,potatoes, sweet potatoes, tapioca, canna, peas, beans, lentils, sago,arrowroot, maranta, or from palm roots in a high quality sing favorable,local raw materials and in cost-effective processes.

PRIOR ART FOR CEREALS, SNACKS AND PASTRIES

Cereals or cereals and snacks include both flaked cereals like CornFlakes or Frosties, along with puffed, i.e., expanded cereals likeWeizen Snacks or Crisp Reis, and other cereal and snack types likechips, sweet and salty snacks, doughy snacks, tacos or dips, as well ascrackers, waffles or cookies. Pastry includes both bread and breadproducts along with other products made of dough, such as pizza dough,crepes and the like. Ethnic foods like tortillas, enchiladas, arepas,panquecas or cachapas are difficult to classify, but are also suitablefor the use of starch networks.

A large number of different methods exist in these food sectors.Continuous boiling extrusion is of particular importance, especially inthe area of cereals and snacks. There are also various batch processes,such as steam boiling processes, wherein very long boiling times are inpart used, e.g., during the manufacture of Corn Flakes, wherein valuablesubstances like vitamins are largely denatured. Cereal or Corn Flakesare today also manufactured by boiling extrusion, which is clearly moreadvantageous than the batch and rolling processes, but only yieldsmodest qualities, as Corn Flakes become soft very rapidly in milk.

The use of starch networks is particularly suitable in boiling extrusionprocesses, wherein the NS is mixed in during the course of boilingextrusion, but this can also take place in a batch process. Except forNS preparation, which only comprises a small percentage of the endproduct, the corresponding processes can also take place at reduced andmoderate temperatures, and short process times on the order of minutesare also made possible, so that denaturing can be countered. In additionto these advantages, the properties of starch networks makes it possibleto also manufacture Corn Flakes via extrusion, wherein the crispiness isincrease by comparison to high-quality Corn Flakes made in batch androlling processes, and retained longer in milk. It is especiallyimportant in the case of puffed flakes and snacks that the starchnetwork arises very fast, because the water content is quickly reducedin value, wherein the network formation prevents the network-capablemixture of NS and VS from becoming frozen in an amorphous state.However, the parameters of the technology for manufacturing foods basedon starch networks make it possible to solve this set of problems bybreaking up network formation shortly before foaming the snacks orflakes, and using short-chained NS with a DPn<300, preferably <150,which has a higher mobility.

BRIEF DESCRIPTION OF THE INVENTION

The invention encompasses novel networks based on starch, which haveadvantageous properties in the area of foods. It incorporates themanufacture of such foods, the measures for setting up specificnetworks, which can be adapted for certain foods, and the resultantadvantageous properties. The manufacture of foods according to theinvention involves the following basic characteristics:

1. The use of a networkable starch (NS), which, under suitableconditions, can at least partially crystallize, and in so doing formnetworks, and/or can form networks with an existing starch (VS) if atleast one is present, in which the links are comprised of crystallitesformed at least in part via the heterocrystallization of molecules inthe NS and VS, wherein the connection elements of these crystallitespreferably consist of molecules or molecule segments of the VS.

2. At least the partial, preferably complete release of thecrystallization potential of the NS, in particular by dissolving orplasticizing the NS, wherein measures like overheating, supercooling,incorporation of nucleation means are taken as required. Native starchgrains have a structure partially ordered on various size scales. In theprocess of increasing gelatinization, a plurality of these orderedstructures are irreversibly destroyed in succession. Even after completegelatinization, however, the starch grains are still visible under amicroscope as swollen, deformed, partially burst open structures, i.e.,destructurization is not yet complete. A nearly complete, preferablycomplete destructurization of the starch grains is advantageous forcompletely and optimally releasing the crystallization potential, andhence the potential for generating networks. Large portions contained inresidual structures result in reduced network densities. Given anoptimal realization of crystallization potential to form advantageousnetworks, preceding complete destructurization yielded the highestnetwork densities, and hence high-quality product properties. Distinctlyhigher temperatures of approx. 120-180° C. are required than forgelatinization (50-90° C.) in order to achieve completedestructurization. In the presence of shearing forces duringplasticization, the necessary temperatures can be reduced, and thedestructurization process can be significantly accelerated.

3. Mixing, in particular molecularly disperse mixing of at least one NSprepared according to step 2 with at least one VS. An Ystral mixingaggregate is suitable for this purpose, for example. To this end, the VSmust also be in a dissolved, or at least partially plasticized, state. Amolecularly disperse, i.e., networkable mixture of these components is aprecondition for especially advantageous networks formed at leastpartially through heterocrystallization. The starch macromolecules ofthe NS and VS are here brought in close proximity to each other, therebyenabling the subsequent heterocrystallization. During the mixingprocess, which is both distributive and dispersive, adequate shearingforces are necessary. This mixture of NS and VS, which consist ofvarious macromolecules that can in particular vary greatly in terms ofmolecular weight, is thermodynamically unstable; the separated state isthe stable state. As is generally known, even chemically identicalmacromolecules that differ in molecular weight are difficult to mixtogether, and even when this does happen, they quickly separate again(phase separation). In addition to molecular weight, the NS and VSstarches to be mixed also differ in terms of structure, wherein NS areprimarily linear, and VS are primarily branched. To enable use of themolecularly disperse, mixed state for network formation, the mixturemust be kept in a state of disequilibrium until network formation setsin. This is accomplished by using sufficient shearing forces, and shortprocessing times typically measuring seconds to minutes between themanufacture of the mixture and the onset of network formation. Afternetwork formation is complete, the starch network as a support matrixcan function as a binder, and be used in various food applications,e.g., as a binder in place of gluten in pasta based on gluten-free orlow-gluten flour, semolina or starch, wherein the binder is hereby mixedand the mixture processed into the end product. In gluten-containing rawmaterials, in particular Durum and soft wheat, the starch network can beused to enhance the gluten matrix, as a result of which the textureproperties of these products can be varied in an expanded range relativeto prior art.

With respect to mixing the NS and VS, a distinction is made betweenthree procedural variants, wherein different mixing forms of thesevariants are conceivable. The only key factor in all proceduralvariants, however, is that a networkable mixture of NS and VS be presentduring molding at the latest:

3.1. The mixture of NS and VS is a mixture between at least one NS andat least a first VS (VS1), wherein the NS can be prepared, i.e.,destructured, together with the VS1 or separately from the VS 1. Thenetworkable mixture of NS and VS then forms the starch network in theend product, i.e., the support matrix for at least one second VS (VS2),which normally represents the main constituent of the end product. Ifthe NS and VS 1 are separately prepared, they can be mixed with the VS2either separately or in sequence. In addition, VS1 can be supplied tothe mixing process with NS, with VS2 or with already mixed NS and VS2 ina non- or partially destructured state. However, it must here be ensuredthat at least a partial destructurization takes place subsequently, forexample, due to shearing forces during the mixing process. The processwater can be routed to the process in varying portions via at least oneof the prepared or wetted main component, as well as independently ofthe main components.

In this procedural variant, in which VS1 is used, a molecular dispersemixture of at least NS and VS1 is generated during the process, whileVS2 can be present after molding in a non-destructured to completelydestructured, preferably in a partially to completely gelatinized state.If the VS2 is present in a non-destructured state, the binder formingthe support matrix consists exclusively of the mixture of NS and VS1,and the product has a two-phase system. If VS2 is present in a partiallyto completely gelatinized state, the support matrix consists primarilyof the mixture of NS and VS1, and the product also ahs a two-phasesystem, wherein the phase coupling is optimal, since the networkconsisting primarily of NS and VS1 is connected by shared macromoleculeswith the network that forms after the gelatinization of VS2, i.e., thephase transition is continuous. If VS2 is present in a partially tocompletely plasticized state, the support matrix consists of a mixtureof NS, VS1 and VS2, and the product has a nearly homogeneous one-phasesystem given a partial plasticization of VS2, and a completelyhomogeneous one-phase system given a complete plasticization of VS2.

It is advantageous to use VS I if the employed VS2 has a highgelatinization temperature and/or if the process temperatures are to bekept low, for example to prevent Maillard reactions. In addition, it ispossible when choosing VS1 to select raw materials that are particularlyfavorable for starch networks in combination with the selected NS, whilethe properties with respect to network formation of the main componentVS2 need not be relevant. This makes it possible to expand the range ofpossibilities, and introduce another control parameter.

3.2. The mixture of NS and VS is a mixture consisting of at least one NSand at least a second VS (VS2), wherein no VS1 is used. In this case,the networkable mixture of NS and VS is generated while mixing the NSand VS2 by at least a portion of VS2 that is at least partiallygelatinized, preferably at least partially plasticized, i.e., at leastone component of the binder or the networkable mixture stems from thecomponent VS2 to be bound in this procedural variant. VS2 can bepartially to completely gelatinized before or during the process,wherein the product then has a two-phase system with optimal phasecoupling, or is partially or completely plasticized, wherein a nearly orcompletely homogeneous one-phase system results. As with proceduralvariant 3.1, there are comparable possibilities relative to the supplyof process water. The advantages to this procedural variant lie in thesimplicity of the process, since no component VS1 must be taken intoaccount. The scope is somewhat more limited relative to variant 3.2, butthis limitation is not relevant for most applications.

3.3. The networkable phase consists only of NS. VS2 is not gelatinizedeither before or during the process. While a broad range of networkablestarches is available in variants 3.1 and 3.2, the NS must have apolymerization degree DPn of at least 100 in this variant, so that theNS can also form a network in the absence of a VS. The product then hasa two-phase system, wherein the phase coupling is not optimal. Thisvariant is also easy, but also places greater limits on the scope. It isused in particular in cases where minimal requirements are placed on thetexture of the food.

4. During or after molding of the entire mixture into the end product,the network formation is initiated by a reduction in temperature and/orwater content (or evacuation shortly before molding, drying aftermolding). Subsequent conditioning or thermal treatment given a setprogression of temperature T and relative atmospheric humidity RH as afunction of time is essentially for establishing higher networkdensities and optimally converting the networkable mixture intonetworks. The optimal conditions are greatly dependent on the used NS,as well as on the water content of the food. At high water contents ofabout 40% (w/w) or more, high to very high network densities can beestablished via storage at RT for several hours. During storage overseveral hours at low temperatures of down to <0° C., very high networkdensities can also be obtained. At temperatures>RT, the achievablenetwork densities taper off. However, the shortest possible conditioningtimes are important for commercial production. This can be achieved bysetting the water content to <35% and using higher temperatures. Thelower the water content, the higher the optimal conditioningtemperature, so that conditioning can be executed while drying. Theconditioning times can be kept short by using nucleation means, methodsfor supercooling the NS solution or melt, wherein crystal nuclei comeabout, as well as by using NS with polymerization levels of DPn<300,preferably <150, in particular <100.

Reference is made to Patent Application WO 03/035026 A2 of the sameapplicant with respect to NSN preparation, the relevant parameters andadvantageous measures like overheating, supercooling and incorporatingnucleation means, and advantageous methods and details relating to themanufacture of starch networks. Ystral mixing aggregates or extrudersare suitable for manufacturing the mixture of NS and VS1, for example.In particular synchronous and tightly meshing two-screw extruders aresuitable for manufacturing the overall mixture, if necessary withrecirculating elements, or single-screw extruders with a distributivemixing part, e.g., with paddle mixing elements. Press extruders or gearpumps can be used to build up the pressure necessary for molding.

DIFFERENTIATION FROM CONVENTIONAL FOODS

While foods according to the invention with product propertiescomparable with conventional, similar products can be manufactured, itis also possible to use the starch networks as a basis for specificallyvarying and optimizing certain product properties. For example, newtypes of pasta products based on starch networks can be manufacturedproceeding from white flour and any other flours, semolina or starches,which have much higher chewing consistencies than conventional hardwheat pasta (drawings 6 and 7).

Such high chewing consistencies are not necessary for pasta productapplications, but the example clearly shows the potential variety ofpossibilities resulting from the starch network. While variousoptimizations are required for conventional hard wheat pasta, e.g.,relative to the drying conditions or quality of hard wheat, in order toimprove the chewing consistency, new pasta products based on starchnetworks can be manufactured using any flours, starches or semolina,regardless of their quality, yielding a chewing consistency that clearlyexceeds the required chewing consistencies. With respect to chewingconsistency, the mechanical properties of the new types of pastaproducts must be reduced to some extent, so that an optimal texture isachieved for this application. This is easily achieved by reducing theportion of networkable mixture in the overall product, e.g., by reducingthe portion of NS and/or reducing the temperature and/or shearing forceswhile mixing prepared NS with second VS or, if needed, with first andsecond VS.

Even though foods based on starch optimized for pasta applications neednot differ from conventional pasta relative to the boiling behavior, theabove example clearly shows that the two products are fundamentallydifferent.

The different approach is manifested most clearly in the behavior offoods based on starch networks in excess water at room temperature (RT).Conventional yellow hard wheat pasta gradually turns white, and is sosoft after approx. 2 h that it crumbles easily when handled. After aboutthree to four days, the water holding the hard wheat pasta becomesdiscernibly turbid, wherein the hard wheat pasta has an elastic modulusof <0.1 MPa; after about three days, gradual breakdown takes place. Bycontrast, pasta products based on starch networks can be manufacturedwith any flour desired. They swell comparably to hard wheat pasta or,depending on the network density and process parameters, e.g., watercontent during network formation, distinctly more, or distinctly less.After swelling is complete, the new pasta products have constantmechanical properties for days and even weeks on end, e.g., a elasticmodulus in a tensile test of roughly 7 MPa, meaning a value at least 70times higher in comparison to hard wheat pasta (Tables 2 and 3). In thiscase, no breakdown was observed, and the water around the new pastaproducts remains unchanged and clear; the pasta products are completelyinsoluble under these conditions (drawings 1 and 2). Their color dependson the used raw materials. When using starch, the product obtained canbe colorless and completely transparent, wherein this transparence isretained even during storage in water at RT if the network density ishigh. At a low network density, a slight whitish discoloration isobserved. When using flour, the color depends on the color of the flour.

While primarily the properties of the boiled product are relevant in thearea of pasta products (long-term stability at RT in an aqueousenvironment is of interest, however, for fresh pasta products with along shelf life or canned pasta products, for example), behavior at RTin an aqueous environment (milk) is key in the area of cereal flakeslike Corn Flakes. The desired central product feature here is that theCorn Flakes remain crispy for as long as possible when eaten togetherwith milk. While high-quality Corn Flakes already lose crispiness after2-3 minutes, this time can be increased for Corn Flakes based on astarch network. Very high network densities advantageously come intoplay here, which yield too high a chewing consistency in the area ofpasta products.

Advantages to Foods according to the Invention based on Starch Networks

1. The mentioned networks can be manufactured with any VS, without anylimitation regarding the selection of VS1 and VS2. For example, pastaproducts can be manufactured with any starches, flours, semolina and thelike, regardless of the presence of a portion of gluten or other binder,such as guar, xhanthan, carrageenan, carob meal, etc. In addition toselecting a suitable NS, the process and its parameters, the key forgenerating advantageous starch networks in particular involves theoptimal release of the crystallization potential of the NS and optimalconversion of the crystallization potential into advantageous networks.

2. The network density of the starch network can be varied within a widerange via the portion of NS, the process parameters and, if necessary,while conditioning after the food has been molded, and also, ifnecessary, via the parameters of the drying process, which makes itpossible to achieve specific properties of the food. For example, thetexture, strength boiling time, chewing consistency or long-termstability of pasta products can be set to desired values as a result, inparticular with respect to fresh pasta products and canned pastaproducts.

3. The temperature stability of the crystallites forming the linkingpoints of the network can be adjusted by selecting suitable NS andadjusting the process parameters. This provides way s for setting thebreakdown of the network in water at a specific temperature. Inparticular, crystallites can be obtained that remain stable even inboiling water. Especially in the case of Asian noodles, whose cohesionis rooted in the gelatinization of the used flours or starches,stability is often problematical when boiling, and the chewingconsistency drops off too sharply and excessively after a short time.

4. As a result of the network structure, the breakdown of foods isdelayed to incomplete during exposure to amylases in the digestivetract. Sensitivity to amylases in the digestive tract can bespecifically influenced by setting the type and density of the network.A delayed breakdown causes a reduction in the blood sugar level peak(glyceamic index) after consumption of the food, while incompletebreakdown can be traced to a portion of resistant starch. As a result,the glyceamic index and resistant portion can be specifically influencedin foods according to the invention, and functional, healthy foods canbe obtained. High glyceamic indices facilitate diabetes and obesity, andvarious other harmful effects on the body are currently still beingdiscussed and analyzed by the experts. Therefore, there exists a provendemand for foods with a reduced glyceamic index. Resistant starch isknown to be healthy, in particular to exert a prebiotic effect. Foodsaccording to the invention were found to contain 8-13% resistant starch,for example. The functional properties of the reduced glyceamic index.

5. As known, the crispiness of Corn Flakes, snacks and pastry can bepositively influenced by adding a portion of starch(high-amylose-containing starches, resistant starches) with elevatedcrystallinity. Since the network elements of starch networks in thefoods according to the invention consist of crystallites, but these arenot incorporated as an additive, but arise in situ, and thesecrystallites are additionally crosslinked, the network density can beused to regulate, in particular maximize, the crispiness of these foodsto a greater extent. This yields advantages in cereals, snacks, chipsand the like if these products are manufactured based upon the describedstarch networks.

6. Cereal flakes, snacks, chips and the like lose their crispiness andfreshness relatively quickly in a humid atmosphere. Since waterabsorption from the atmosphere (sorption) is reduced and there is ahigher tolerance relative to water absorption from the atmosphere due tothe crystalline portion and network structure, the crispiness andfreshness of foods according to the invention based on starch networksis retained for a longer period of time.

7. The use of starch networks in foods essentially provides for greaterflexibility in setting specific product properties. Additional degreesof freedom in comparison to conventional foods include the share ofstarch network, the shares of VS1 and, if necessary, VS2, and parametersfor network formation, such as time, temperature and water content. Inaddition, the new degree of freedom enables the use of new, particularlyfavorable and shorter manufacturing processes. Finally of note is thatthe new technology is essentially based upon physical processes, meaningthat no chemical processes must be used, which is important in terms ofaccepting the corresponding food.

Even if to differing extents, the mentioned advantages are basicallyrelevant for all foods according to the invention, such as pastaproducts, cereals, snacks, pastries and the like.

Primary Starches

Primary starches (VS or VS1 and VS2) include starches, flours, semolinaand the like of whatever origin, along with mixtures of such rawmaterials, wherein their quality is not of primary importance. They canbe obtained from the following plants, for example:

Corn, wheat, buckwheat, barley, rye, spelt, oats, sorghum, maranta,rice, potatoes, sweet potatoes, manioka, tapioca, cassava, arrowroot,yams, sago, beans, lentils, mung bean, peas, legumes, unripe bananas.

The different varieties and regional sorts in particular are also ofimportance. Examples include hard wheat (durum, hard red winter, hardred spring, hard white wheat), soft wheat (soft red winter, soft whitewheat), waxy potatoes, waxy corn, waxy rice, waxy wheat, waxy sorghum,and varieties with an elevated amylose content, e.g.high-amylose-content corn (e.g., 50%, 70%, 90% amylose).

Other existing starches can include modified starches and flours.Modification can take place in a physical and/or chemical process.

Examples of physical modification include pre-gelatinization, thermalinhibition, spray drying, freeze-drying or roasting. Examples ofchemical modification include esterification, etherification,cross-linking, breakdown with acids or amylases. Modified starches usedin the foods industry (E Nos. 1404, 1410, 1412, 1413, 1414, 1420, 1422,1440, 1442, 1451, 1450) are mainly employed as additives to modify thetexture and boiling properties. For example, an elastic texture can beset by using a portion of hydroxypropyl distarch adipate or acetylateddistarch adipate.

Primary starches VS1 are at least partially plasticized or partiallydissolved in the course of manufacturing the foods, while existingstarches VS2 can be present in the end product in any state between thenative state and completely destructured state in procedural variant3.1. By contrast, VS3 is present in a partially gelatinized state inprocedural variant 3.2.

Networkable Starches NS

Various types of networkable starches can be characterized as follows.

1. According to a first definition, an NS can be a starch or flour ofany origin, which can form gels or networks under suitable conditions.This excludes gels such as pure amylopectin gels, which require verylong gelatinization times (days to weeks), and then only form very weakgels. Starches that form moderate to strong gels are preferred. Thegelatinization capacity of starches can be enhanced via acid hydrolysis,for example (acid thinned starches). Such hydrolyzed starches astypically used in the area of confectionary also have a reducedmolecular weight, which is especially advantageous, since this canaccelerate the kinetics of network formation, making it easy to obtainhigh network densities.

1A. One group of starches that satisfies this requirement consists ofnative or modified starches with an amylose content of >15%, preferablyof >20%, even more preferred of >30%, especially >40%, and mostpreferred >50%. High-amylose-content starches are particularly wellsuited, especially high-amylose-content corn starches, which can have anamylose content of up to nearly 100%, pea starches with amylose contentsexceeding 25%, and amyloses of whatever origin desired. NS with highamylose contents can preferably be used in a pre-gelatinized orspray-dried state.

1B. Another group of NS can be obtained via chemical and/or enzymaticbreakdown, in particular via debranching. Starches can be enzymaticallybroken down using amylases, such as α-amylase, β-amylase, glucoamylase,α-glucosidase, exo-α-glucanase, cyclomalto-dextrin, glucanotransferase,pullulanase, isoamylase, amylo-1,6-glucosidase or a combination of theseamylases. In particular pullulanase is suitable for debranching, e.g.,Promozymes of Novozymes.

Basically any kind of VS can be used as the parent material forbreakdown purposes, wherein NS from one of the groups listed here ispreferably used for this purpose, or dextrins, in particularmaltodextrins, wherein the dextrins and maltodextrins were obtained fromsome VS or NS. Hydrolysis with acids, such as hydrochloric acid, is anexample for the chemical, non-enzymatic breakdown of starches.

2. A next group of NS has branching levels of <0.01, preferably <0.005,even more preferably <0.002, most preferably <0.001, in particular<0.0001, wherein a distinction is made between the following types of NSrelative to molecular weight or polymerization levels:

2A. Low-molecular NS (NNS): NNS is used to designate short-chainedstarches, which can crystallize after dissolved. They can be partiallybranched or primarily linear (short chain amylose). They can formnetworks via heterocrystallization in the presence of higher-molecularstarches, which can be either not networkable or networkable. Ofinterest with regard to this type of low-molecular NS are starches withan average chain length CL or an average polymerization DPn ranging from7 to 100, preferably from 7 to 70, even more preferably 7 to 50, inparticular 7 to 30, most preferably from 7 to 25, and most particularlyfrom 7 to 20.

NNS can be obtained, for example, via the chemical and/or enzymaticdebranching of VS, in particular of dextrins or maltodextrins derivedfrom VS, wherein the VS has an amylose content of <25%, preferably <20%,more preferably <15%, in particular <10%, most preferably <5% (waxystarches). Typically used as parent materials are potato starches,tapioca starches and waxy starches (e.g., waxy corn, waxy potatoes, waxyrice). Other examples include linear dextrins, amylodextrins, Natgelidextrins.

2B. Moderate molecularNS (MNS): MNS is used to designate primarilylinear starches, which can form networks alone or in combination withother starches, and have average polymerization levels DPn ranging fromabout 100 to 300.

NNS can be obtained, for example, via the enzymatic debranching of VS,in particular of dextrins or maltodextrins derived from VS.

2C: High-molecular NS (HNS): HNS is used to designate primarily linearstarches, which can form networks along or in combination with otherstarches, and have average polymerization levels DPn measuring aboveabout 300.

Distinguishing between NNS, MNS and HNS is important with regard to theproperties of the starch network based on these components, and toprocessing. NNS can form networks even at low softener contents and lowtemperatures, MNS at moderate softener contents and moderatetemperatures, while HNS requires comparatively higher softener contentsand higher temperatures.

3. On the other hand, NS can be characterized in that the macromoleculescontain linear portions, wherein these linear portions can be primary orside chains with average polymerization levels DPn >30, preferably >50,most preferably >80, in particular >100, most particularly >140. This isequivalent to the condition that the average chain length CL is >30,preferably >50, most preferably >80, in particular >100, mostparticularly >140.

4. In addition, another group of NS can be obtained by fractionatingamylose-amylopectin mixtures, for example through fractionation viadifferential alcohol precipitation, wherein the amylose and intermediatefraction can be used as a networkable starch.

NS is used to designate starches that satisfy at least one of conditions1 to 4. Physically and/or chemically and/or enzymatically modifiedstarches derived from the NS in groups 1 to 5 are here included.Networkable starches also refer to mixtures, wherein the componentstherein and/or the mixture satisfies at least one of the conditionsabove. Suitable networkable starches that can be declared to be“starches” are available on the market, i.e., it is not absolutelynecessary to use “modified starches” for manufacturing foods based onstarch networks.

Additives Aids and Product Variations

Additives and aids are used to improve processability, influence networkformation and modify product properties. In this regard, reference ismade to Patent Application WO 03/035026 of the same applicant.

In addition, use can be made of food additives of the kind employed forthe respective foods in prior art, e.g., emulsifiers, stabilizers, foodacids, dyes, fragrances, spices and salt, of course also in foods basedon starch networks.

Comparably to the prior art, different product variations can also bemanufactured for the corresponding foods based on starch networks in thearea of pasta products, e.g., vegetable pasta products, egg pastaproducts, pasta products enriched with protein, e.g., with soy, or pastaproducts containing additives, e.g., fibers, trace elements, vitamins,folic acid, thiamin, riboflavin, niacin. Further, as in prior art, thecorresponding products can be obtained in varying states, e.g., as adurable foods, instant preparation, fresh product or canned good.

EXAMPLES

Table 1 presents examples of foods based on starch networks, whileTables 2 and 3 along with FIG. 1 to 10 present the properties of theproducts. TABLE 1 Examples for pasta products made of different flours,starches and grits based on starch networks. VS1 NS Nr. VS2 von VS1 [%]NS [%] PG1 Potato Starch pregelatinised Avebe — — NS-1 10 PG2 PotatoStarch pregelatinised Avebe — — NS-1 10 P14/10 Corn Meal precookedVenezuela Corn Starch 20 NS-2 5 (for Arepas and Empanadas) P15/3 PotatoStarch Cerestar Potato Starch 17.5 NS-2 2.5 P15/4 Corn Starch CerestarPotato Starch 17.5 NS-2 2.5 P15/5 Tapioca Starch Cerestar Wheat Starch17.5 NS-2 2.5 P15/6 Wheat Starch Cerestar Potato Starch 17.5 NS-2 2.5P17/1 Potato Whole Meal Biorex Potato Starch 17.5 NS-2 2.5 P19/1 PotatoStarch pregelatinised Avebe — — NS-3 10 P19/2 Potato Starchpregelatinised Avebe — — NS-1 5 P19/3 Corn Starch pregelatinisedRoquette — — — — P19/5 Potato Starch pregelatinised Avebe — — NS-4 5P19/6 Corn Starch pregelatinised Roquette — — NS-1 5 P19/7 Wheat FlourCoop Potato Starch 27 NS-1 3 P19/8 Potato Whole Meal Biorex ModifiedStarch 1 27 NS-1 3 P19/9 Maranta/Tapioca Flour Biorex Modified Starch 227 NS-1 3 P19/10 Corn Meal (for Tortillas & Mexico Potato Starch 27 NS-13 Tamales) P19/11 Corn Meal (for Tortillas & Mexico Corn Starch 27 NS-13 Tamales) P19/12 Wheat Flour Coop Potato Starch 27 NS-1 3 P19/13 CornStarch pregelatinised Roquette — — NS-1 10 P19/14 Corn Meal (forTortillas & Mexico — — NS-1 3 Tamales) P19/15 Corn Meal (for Tortillas &Mexico — — NS-3 10 Tamales) P19/16 Corn Meal (for Tortillas & Mexico — —NS-3 7 Tamales) P19/17 Wheat Flour Coop — — NS-1 10 P19/18 Hard WheatGrits Migros — — NS-1 10 P19/19 Rice Flour Biofarm — — NS-1 10 P20/1Corn Flour Asia — — NS-1 7 P20/2 Potato Whole Meal Biorex — — NS-1 7P20/3 Cassava Whole Meal Asia — — NS-1 7 P20/5 Rice Flour Biofarm — —NS-1 7 P20/6 Buckwheat Whole Meal Holle — — NS-1 7 P20/7 Roasted MungBean Whole Sri Lanka — — NS-1 7 Meal P20/8 Palmroot Whole Meal Sri Lanka— — NS-1 7

TABLE 2 Mechanical properties in a tensile test (elasticity modulus (E),breaking strength (s) and breaking elongation (e)) for pasta productsmade out of various raw materials based on starch networks. The pastaproducts were each swelled to equilibrium in excess water at 24° C.before the tensile test. Wq is the water content after swelling(relative to the respective moisture content). After similarly swelled,conventional hard wheat has too low a strength to be analyzed in atensile test. Its elasticity modulus lies at <0.1 MPa. E σ ε Wq Nr.Pasta Products from [MPa] [MPa] [%] [%] Hard Wheat Pasta <0.1 <10 56P15/3 Potato Starch 7.3 1.3 31 45 P15/4 Corn Starch 8.5 1.0 20 43 P15/5Tapioca Starch 10.8 1.5 20 40 P17/1 Potato Whole Meal 6.0 1.1 32 50P19/1 Potato Starch 5.3 1.1 45 54 P19/5 Potato Starch 7.0 1.6 42 51P19/6 Corn Starch 7.2 0.9 18 48 P19/8 Potato Whole Meal 6.0 0.7 19 53P19/9 Maranta/Tapioca Flour 3.8 0.7 30 54 P19/10 Corn Meal 5.8 0.7 19 52P19/11 Corn Meal 7.8 1.0 21 47 P19/12 Wheat Flour 3.1 0.8 40 52 P19/13Corn Starch 9.9 1.4 25 45 P19/14 Corn Meal 8.0 0.3 7 44 P19/15 Corn Meal8.3 0.6 12 49 P19/16 Corn Meal 7.3 0.5 11 46 P19/17 Wheat Flour 2.1 0.533 55 P19/18 Hard Wheat Grits 4.5 0.7 22 53 P19/19 Rice Flour 3.7 0.7 2749

Pasta products based on starch networks behave in a fundamentallydifferent manner than conventional hard wheat pasta (tagliatelle napoli,Coop) after swelling in water with respect to mechanical properties,with the pasta products according to the invention in particularexhibiting astoundingly high elasticity moduli and strengths in thisstate. Although the pasta products were not optimized to high mechanicalproperties after swelling, strengths of up to 2 MPa or more can beobtained, for example. However, such pasta products are still too hardeven after prolonged boiling, and hence not suitable for thisapplication. TABLE 3 Influence of conditioning conditions on themechanical properties of elasticity modulus (E), breaking strength (s)and breaking elongation (e) measured in the tensile test for pastaproducts made out of flours of varying origin (procedural variant 3.2)based on a starch network with 7% NS. Before the tensile test, the pastaproducts were swelled to equilibrium for 24 h in excess water at 24° C.The elasticity moduli specified with approx. are sensory estimates, asthe corresponding samples could not be analyzed in the tensile test dueto too low of a strength. Conventional hard wheat pasta also has too lowof a strength after similar swelling to be analyzed in the tensile test.Its elasticity modulus lies at <0.1 MPa. Conditioning clearly has an inpart considerable influence on the mechanical properties. Thecorresponding differences are rooted in various network densities.Surprisingly, clearly higher elasticity moduli and strengths can beachieved even with full and low quality raw meal than with conventionalhard wheat pasta. E σ ε Sample Conditioning [MPa] [MPa] [%] Hard WheatPasta <0.1 (Tagliatelle Napoli, Coop) P20/1: A ca. 1.0 Corn Flour B 2.00.30 24 (Asia) D 3.9 0.50 21 C 5.6 0.68 22 P20/2: A 4.9 0.55 21 PotatoWhole Meal B 6.1 0.64 17 (Biorex) D 7.0 0.56 12 C 6.3 0.56 16 P20/3: Aca. 0.4 Cassava Whole Meal B ca. 1.5 (Asia) D ca. 1.5 C 4.0 0.44 16P20/5: A ca. 0.1 Rice Flour B ca. 0.5 (Biofarm) D ca. 1.0 C 2.8 0.33 20P20/6: A ca. 1.5 Buckwheat Whole B ca. 2.0 Meal D 2.0 0.28 23 (Holle) C3.3 0.42 22 P20/7: D 3.9 0.12 7 Roasted Mung Bean Whole Meal (containingfibers, Sri Lanka) P20/8: D 7.9 0.37 8 Palmroot Whole Meal containingfibers, Sri Lanka)

Conditioning conditions: A=immediate drying in the atmosphere aftermanufacture; B=3 h of storage at a constant water content, then dryingin the atmosphere; C=storage for 18 h at 3° C. at a constant watercontent, then drying in the atmosphere; D=storage for 18 h at 45° C. ata constant water content, then drying in the atmosphere.

DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the storage of pasta products made of varying raw materialsbased on starch networks (c)-i)) in water at room temperature incomparison with commercial hard wheat pasta a) and commercial corn pastaproducts b).

FIG. 2 shows the storage of pasta products made out varying rawmaterials based on starch networks j)-p)) in water at room temperature.

FIG. 3 shows the chewing consistency of high-strength pasta productsbased on starch networks in comparison with hard wheat pasta (napoli,Coop) and rice noodles (Banh Pho, Thailand). The measured chewingconsistencies are clearly greater than for hard wheat pasta (HWP), andin particular for rice noodles (Banh Pho, Thailand). Such chewingconsistencies exceed the desired level, or cooking times for the “aldente” state of about 15 min are necessary relative to the 6 to 8 minfor hard wheat pasta and 6 min for rice noodles. However, the drawingclearly shows the potential with respect to the chewing consistency ofpasta products based on starch networks, and indicates that there arebasic difference between these pasta products and conventional pastaproducts.

FIG. 4 shows the chewing consistency of pasta products made out of cornflour based on the starch network in comparison with hard wheat pasta(HWP) and rice noodles. The measured chewing consistencies are clearlygreater than for rice noodles (Banh Pho, Thailand), and can be set bothhigher (P19/10) and lower (P19/15) than for conventional hard wheatpasta (tagliatelle napoli, Coop, CH).

FIG. 5 shows the chewing consistency of pasta products made out of cornflour and corn starch based on the starch network. P19/3 wasmanufactured using pre-gelatinized corn starch (Roquette), and has nonetwork according to the invention, as opposed to the other samples.P19/6 and P19/13 were also manufactured with pre-gelatinized corn starch(Roquette) (procedural variant 3.2). P19/10 and P19/15 were manufacturedwith corn flour for tortillas and tamales (Mexico) (procedural variant3.1 and 3.2). P14/10 was manufactured with pre-cooked corn flour forarepas and empanadas (P.A.N., Venezuela) (procedural variant 3.1). Themeasured chewing consistencies of the pasta products according to theinvention are clearly improved relative to those of P19/3. As alsoevident, the starch networks offer broad flexibility in adjusting thechewing consistency.

FIG. 6 shows the chewing consistency of pasta products made out ofvarious starches based on the starch network as compared with hard wheatpasta (HWP) and rice noodles. The pasta products P15/3-P15/6 weremanufactured according to procedural variant 3.1. The obtained chewingconsistencies are clearly higher than for rice noodles (Banh Pho,Thailand), and could be set both higher and lower than the chewingconsistency of hard wheat pasta (tagliatelle napoli, Coop). The examplesshow that pasta products according to the invention can be manufacturedusing various starches.

FIG. 7 shows the chewing consistency of pasta products made out ofvarious flours based on the starch network as compared with hard wheatpasta (HWP) and rice noodles. The pasta products P19/8-P19/12 weremanufactured according to procedural variant 3.1. The obtained chewingconsistencies are clearly higher than for rice noodles (Banh Pho,Thailand), and could be set both higher and lower than the chewingconsistency of hard wheat pasta (tagliatelle napoli, Coop). The examplesshow that pasta products according to the invention can be manufacturedusing various flours. The samples P19/11 and P19/12 indicate that pastaproducts based on the starch network can be obtained with aquasi-plateau for chewing consistency (from 20 to 30 min), i.e.,pasta-products with an “al dente” consistency that persists even duringprolonged boiling.

FIG. 8 shows the influence of conditioning prior to drying on thechewing consistency of pasta products made out of corn flour (finecornmeal, Asia) based on the starch network with 7% NS (proceduralvariant 3.2). The sample P20/1 C indicates that a quasi-plateau ofchewing consistency (from approx. 10 to 20 min) can be achieved usingsuitable conditioning conditions.

Conditioning conditions: A=immediate drying in the atmosphere aftermanufacture; B=3 h of storage at a constant water content, then dryingin the atmosphere; C=storage for 1 8 h at 3° C. at a constant watercontent, then drying in the atmosphere; D=storage for 18 h at 45° C. ata constant water content, then drying in the atmosphere.

FIG. 9 shows the influence of conditioning prior to drying on thechewing consistency of pasta products made out of corn flour (finecornmeal, Asia) based on the starch network with 7% NS (proceduralvariant 3.2) by comparison to hard wheat pasta (napoli, Coop). Asevident, conditioning can greatly influence the chewing consistency,wherein higher chewing consistencies as for hard wheat pasta (HWP) canalso be obtained. This is surprising, since pasta products with goodchewing consistency is virtually impossible to manufacture out of rawmeal, e.g., with buckwheat raw meal, using conventional methods.

Conditioning conditions: A =immediate drying in the atmosphere aftermanufacture; B=3 h of storage at a constant water content, then dryingin the atmosphere; C=storage for 18 h at 3° C. at a constant watercontent, then drying in the atmosphere; D=storage for 18 h at 45° C. ata constant water content, then drying in the atmosphere.

FIG. 10 compares the chewing consistency for pasta products made out ofsoft wheat based on the starch network to hard wheat pasta (HWP) duringstorage in water at 70° C. after boiling beforehand for 10 min at 100°C. After 18 h of storage at 70° C. in water, the chewing consistencystill measured roughly 25 g for hard wheat pasta, while P19/12 still hada chewing consistency of roughly 100 g.

The chewing consistencies as a function of storage time reveal asurprisingly similar pattern for both pasta products with threequasi-plateaus, but the chewing consistency of pasta products based onthe starch network had distinctly higher values. How chewing consistencybehaves over longer storage periods is relevant for large kitchens andin the catering industry, for example, where the “al dente” state shouldpreferably remain constant after boiling until consumption. In the caseof pasta products based on the starch network, the advantage is thatchewing consistency remains at a comparatively high level.

Symbols

-   RT: Room temperature-   RH: [%], relative atmospheric humidity-   d: Day-   db: “dry basis”, dry weight-   σ: [MPa], maximum strength in tensile test-   ε_(b): [%], breaking elongation in tensile test-   Wq: [%], water content after swelling in excess water at RT after 24    h-   S: [%], water solubility in relation to dry weight-   B: [g], chewing consistency; chewing consistency was determined    using a flat pasta sample, which had a thickness of about I mm    before boiling. A bar 0.75 mm wide was paced on a sample 11 mm wide    in the process. The chewing consistency was calculated as weight in    g, wherein the sample was cut in two within 10 s. This test    arrangement was well able to simulate chewing.-   DPn: Polymerization level unit.

1. (canceled)
 2. (canceled)
 3. Food according to claim 15, wherein aportion of the starch in the matrix comes from the disperse phase. 4.(canceled)
 5. (canceled)
 6. Food according to claim 15, wherein afterbeing manufactured, the food has a starch network comprised ofmacromolecules of the at least one NS component and the at least one VScomponent, wherein: a) the percent by weight of the network in thefoodstuff ranges from 0.1 to 100% db; b) the percent by weight of the NScomponent(s) in the foodstuff ranges from 0.03 to 99% db; c) the percentby weight of the NS component(s) in the network ranges from 0.03 to 99%db; and in particular; and d) the network is coupled with at least oneat least partially gelatinized or at least partially plasticized VScomponent.
 7. (canceled)
 8. Food according to claim 15, whereinproteins, in particular gluten or other polysaccharides than starch arecontained in the network or matrix consisting entirely or partially ofstarch, wherein this phase consists in particular of interpenetratingnetworks.
 9. Food according to claim 15, wherein in the absence ofnuclei in excess water at RT after id, in particular after 3d,preferably after 7 d, most preferably after 14 d, the food: a) has astrength σ in Mpa in a tensile test of >0.1, in particular >0.3,preferably >0.7, most preferably >1.1; and/or b) an elasticity modulus Ein Mpa in a tensile test of >0.5, in particular >1, preferably >3, mostpreferably >5; and/or c) a water solubility S in % db of <3, inparticular <1, preferably <0.5, most preferably <0.3.
 10. Food accordingto claim 15, wherein because of the starch network, the food has aportion of resistant starch in [%] of >3, preferably >5, inparticular >7, most preferably >10.
 11. Food according to claim 5,wherein because of the starch network, the food has a glyceamic indexreduced by a factor of <0.7, preferably <0.5, in particular <0.3, mostpreferably <0.1 contrasted to a comparable conventional food.
 12. Foodaccording to claim 15, wherein the food is present as a pasta product,in particular as dry goods, ready made fresh goods, in instant form orcanned goods; as cereals, in particular as cereal flakes; as a snack; oras pastry.
 13. Food according to claim 15, wherein in the absence of anyadmixed eggs or egg constituents, the pasta products in boiling waterhave: a) a water solubility S of <5%, in particular <3%, preferably <2%,most preferably <1%, after 15 min; and/or b) a chewing consistency B ingrams of >200, in particular >300, preferably >400, most preferably >500after 6 min; and/or c) a chewing consistency B in grams of >100, inparticular >150, preferably >200, most preferably >300 after 10 m;and/or d) a chewing consistency B in grams of >50, in particular >70,preferably >100, most preferably >130 after 30 m.
 14. (canceled) 15.Food made of starch, flour, grits and the like, the food having a matrixformed by a starch network and a disperse phase, wherein: a) the matrixhas a networkable starch (NS) and a first primary starch (VS1), whereinVS1 is a primarily branched starch, and NS is a primarily linear starchwith an amylose content >30%; b) NS is present at least once in a stateof largely released crystallization potential during food manufacture,and NS and VS1 were mixed in a molecularly disperse manner before thestarch network was formed; and c) the disperse phase has a secondprimary starch (VS2), which is any starch desired, and is present in anative state or in a partially to completely gelatinized state. 16.Method for manufacturing a food out of starch, flour, grits and thelike, comprising: a) converting a networkable starch (NS) into a stateof largely released crystallization potential, wherein NS is a primarilylinear starch with an amylose content>30%; b) converting a first primarystarch (VS1) into a solution or melt, wherein VS1 is a primarilybranched starch; c) manufacturing a molecularly disperse mixture of NSand VS1; d) mixing a second primary starch (VS2) in the molecularlydisperse mixture of NS and VS1, wherein VS2 is any starch desired; e)initiating a network formation by homo- and/or heterocrystallization ofNS and VS1 or NS and VS1 and a percentage of VS2; and f) conditioningand/or drying, as required, thereby yielding a product with VS2 as thedisperse phase in a matrix comprised of the network, wherein VS2 ispresent in a native state or in a partially to completely gelatinizedstate.